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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This recipe is published courtesy of HRH Prince Charles, Prince of Wales, via The Daily Mail. I'm not a great Royalist but I loved the story behind this recipe! A Scottish lady called Agnes Monaghan is publishing a cookbook to raise funds for her church. Read more . She wanted to include a recipe for what she believed was the late Queen Mother's favourite cake to go along with Her Majesty's tea, a date and walnut 'Sodbury' cake. She wrote to Her Majesty's grandson His Royal Highness Prince Charles to ask for the recipe, and unexpectedly got a reply from his office, not only saying that in actual fact her late Majesty's favourite teatime snack after a day at the races was gingerbread, but including the royal recipe too!! I am estimating the cooking time and number of servings. I will add imperial measures as well as the metric ones soon. Ingredients:
225 g. self-raising flour |
1 tsp. bicarbonate of soda |
1 tbsp. ground ginger |
1 tsp. ground cinnamon |
1 tsp.mixed spice |
110 g. unsalted butter, diced |
110 g. black treacle (molasses) |
110 g. golden syrup |
110 g. dark muscovado sugar |
280 ml. milk |
1 large egg |
Directions:
1. Grease and line a 900 g. loaf tin with baking parchment.
2. Preheat the oven to 175C/350F/Gas Mark 4.
3. Sift together the flour, bicarbonate of soda and spices.
4. Rub in the diced butter, until the mixture resembles fine crumbs.
5. Over a low heat, melt together the treacle, syrup, sugar and milk, stirring frequently. Don't let it get too hot.
6. Whisk this mixture into the dry ingredient mixture, adding the egg and continuing to whisk until a smooth batter forms.
7. Pour into the tin and bake fo 45-60 minutes. A skewer inserted should come out clean.
8. Let cool a bit so you can handle it, then turn the loaf out. Place on a wire cooling rack.
9. Wrap up in greaseproof paper
10. For best results, leave a couple of days.
11. Slice and spread with butter.
12. Serve with tea!
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